What type of sauces did they have in Victorian times?

In Victorian times, sauces were an essential part of culinary culture, with a variety of options available. Common sauces included gravies, béchamel, and hollandaise, which were often used to enhance meat and vegetable dishes. Additionally, sauces like Worcestershire and various fruit chutneys became popular during this era. The focus was on rich flavors, often incorporating herbs and spices to elevate the dining experience.